By: Sydnee C. Winston, Project Coordinator
Hannah Glasse’s The Art of Cookery (1747) was one of the most important culinary publications in England and the American colonies during the late 18th century. It was the standard cookbook for homes across the English-speaking world.
2. Boston Cooking–School Cook Book
Fannie Farmer’s 1896 classic Boston Cooking–School Cook Book introduced standardized measurements. If it hadn’t been for her we might still be using “a pinch here” and a “handful” there.
3. Mastering the Art of French Cooking
Our beloved Julia Child doesn’t really need introduction, does she? Her famous cookbook, Mastering the Art of French Cooking, is credited with bringing French cuisine to the American public and their kitchens!
4. The Joy of Cooking
Irma S. Rombauer’s The Joy of Cooking is one of the worlds most published cookbooks and has been continuously in print since 1936. The book has eight versions and is largely considered the essential American cookbook.
5. The Classic Italian Cook Book
Marcella Hazan’s The Classic Italian Cook Book (1973) helped to break down traditional Italian cooking for American audiences. In 1997 she won the James Beard Best Mediterranean Cookbook award and the Julia Child Award for Best International Cookbook.
6. An Invitation to Indian Cooking
Madhur Jaffrey is an Indian actress and food writer who introduced the western world to the diverse cuisines of India. Her book An Invitation to Indian Cooking (1973) won the James Beard Foundation Award’s Cookbook Hall of Fame prize.